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Smothered Cabbage

USA

Slow-Braised Cabbage

SUBMITTED BY

Delani

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Delani’s favorite cabbage dish is one steeped in black history and packed full of flavor!

Smothered cabbage is a beloved dish in Southern and Cajun cooking, offering a rich history rooted in American traditions. This simple yet flavorful dish, featuring slow-cooked cabbage infused with seasonings, pork, or other smoky meats, has deep connections to African, Creole, and European culinary influences. Over the centuries, it has remained a staple in Southern kitchens, often served as a comforting side dish or even a main course.

Origins of Smothered Cabbage

The term “smothered” in Southern cuisine refers to a slow-cooking technique where ingredients are gently simmered in a small amount of liquid until they become tender and infused with flavor. This method traces back to African and French cooking traditions, where braising and stewing were common ways to prepare vegetables and meats.

Cabbage itself was introduced to North America by European settlers, particularly the Irish, Germans, and French, who brought their love of hearty greens and slow-cooked meals. Over time, cabbage became an accessible, inexpensive, and nutritious ingredient that adapted well to different cooking styles. The blending of European, African, and Native American culinary traditions gave rise to many classic Southern dishes, including smothered cabbage.

The Role of Smothered Cabbage in Southern Cuisine

Smothered cabbage became particularly popular in Louisiana and the Deep South, where it was embraced by Creole and Cajun communities. The dish often includes onions, bell peppers, and garlic, key ingredients in the “holy trinity” of Cajun cooking. Pork, such as bacon, ham hocks, or smoked sausage, is typically added to enhance flavor.

During the 19th and early 20th centuries, smothered cabbage was a common meal among working-class families due to its affordability and ability to stretch ingredients to feed large households. Whether served alongside cornbread, rice, or potatoes, this dish provided nourishment and comfort.

Smothered Cabbage in African American Food Traditions

Smothered cabbage holds a special place in African American food culture, particularly in the South. It is often served on New Year’s Day as part of a traditional meal that includes black-eyed peas and cornbread, symbolizing prosperity and good luck. The slow-cooking technique aligns with the methods used in soul food, where patience and deep, smoky flavors define the cuisine.

Modern-Day Popularity

Today, smothered cabbage remains a cherished dish in Southern households and restaurants. It has also gained popularity beyond the South, appearing in soul food eateries, Cajun restaurants, and home kitchens across the United States. With growing interest in traditional comfort foods, more chefs and home cooks are embracing this time-honored dish and adding their own twists, such as using turkey sausage for a lighter take or incorporating hot peppers for a spicier version.

The history of smothered cabbage in the USA is a testament to the country’s rich cultural and culinary heritage. From its European and African roots to its role in Southern and Cajun cuisine, this dish has stood the test of time. Whether served at a family gathering, a holiday feast, or a local diner, smothered cabbage continues to be a flavorful and comforting part of American food traditions.

Smothered Cabbage

Servings 8
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Ingredients
  

  • 1 medium/large head of cabbage chopped
  • 1 lb bacon cut into ½"-1" wide pieces
  • 1 large onion chopped
  • 3 cloves garlic roughly chopped
  • ½ lb small yellow potatoes cut into halves or quarters (depending how big)
  • 2 tsp apple cider vinegar
  • 1 splash apple juice
  • ½ tsp sugar
  • salt & pepper to taste
  • paprika to taste
  • dried chili flakes to taste
  • cayenne pepper powder to taste
  • Lawrys season salt/slap ya mama/Tony's (or your favorite seasoning salt) to taste
  • 2 cups stock/broth
  • olive oil as needed

Instructions
 

  • In a large pot add cut bacon and start to cook it. You aren't looking to cook it all the way at this point, and even if you got it crispy it will end up cooking with the cabbage and become soft again. You are getting that fat out for flavor and to use it to wilt the cabbage.
  • Before the bacon is too crisp add in the onions.
  • Saute your onions for a few minutes before you add your cabbage. Just like with the bacon, we aren't going for a full caramelization in this step. We are just unlocking the potential of the ingredients and then it will all have time to marry. So about 3 minutes working on the onions and then you add your cabbage in batches. Working it into the bacon fat, making sure it's all glistening.
  • Add your garlic in now mixing it in between batches of cabbage. Add your potatoes in as well.
  • Make your seasoning liquid. To 2 cups of water add all your seasonings to your taste. Should be well-flavored.
  • Add your seasoned water as well as 2 cups of stock to the cabbage. Also add the apple cider vinegar, apple juice, and sugar and stir to combine everything well.
  • Bring to a boil, cover and lower temp to medium low. It will take 2-3 hours to finish at minimum, but can go for longer. The cabbages will reduce and take on a glossy sheen. The potatoes will fluff on the inside and also be full of soup. The bacon will be soft and well cooked. It's a meal in a bowl.
  • Good with cornbread, rice, whatever you like!
Course: Dinner
Region: North America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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